2) 32 oz. boxes chicken broth (I used a kosher brand)
1/2 bag baby carrots, chopped
4 stalks celery, chopped
2 medium onions, diced
2 small-medium, peeled & diced turnips
1 medium green pepper, diced
1 heaping Tbsp. minced garlic (from the jar is fine)
2 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. thyme
4 poached chicken breasts, cooled & sliced into small chunks
2 double-handfuls of uncooked egg noodles
Get out a large dutch oven or soup pot – use one that has a tight-fitting lid. Empty the 2 boxes of chicken broth in, then add 2 cups water, all the veggies and spices – add everything up to the chicken. Let this simmer for 30 minutes. (Perhaps you can prepare the chicken while this is simmering). Add the chicken and let simmer for 10 more minutes; add the egg noodles and simmer again for 10 more minutes.
Prepare the dumplings:
1 1/2 cups flour
2 tsp. baking powder
1 tsp. salt
3 Tbsp. Crisco shortening
Place the flour, baking powder and salt into a medium bowl and sift or whisk. Cut in the shortening with 2 knives, fork, or pastry cutter until it resembles fine crumbs. Stir in the milk. Drop the dough by spoonfuls onto the hot meat or vegetables in the boiling stew – do not drop dumplings directly onto liquids. Cook uncovered 10 minutes; cover and cook 10 minutes longer.
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